Books: On Food and Cooking: The Science and Lore of the Kitchen

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Read online On Food and Cooking: The Science and Lore of the Kitchen.pdf PDF, EPUB, MOBI, TXT, DOC On Food and Cooking: The Science and Lore of the Kitchen Harold McGee s i On Food and Cooking i is a kitchen classic Hailed by i Time i magazine as a minor masterpiece when it first appeared in i On Food and Cooking i is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from what exactly they re made of and how cooking transforms them into something new and delicious Now for its twentieth anniversary Harold McGee has prepared a new fully revised and updated edition of i On Food and Cooking i He has rewritten the text almost completely expanded it by two thirds and commissioned more than new illustrations As compulsively readable and engaging as ever the new i On Food and Cooking i provides countless eye opening insights into food its preparation and its enjoyment .

i On Food and Cooking i pioneered the translation of technical food science into cook friendly kitchen science and helped give birth to the inventive culinary movement known as molecular gastronomy Though other books have now been written about kitchen science i On Food and Cooking i remains unmatched in the accuracy clarity and thoroughness of its explanations and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques .

Among the major themes addressed throughout this new edition are .

.

Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods i On Food and Cooking i is an invaluable and monumental compendium of basic information about ingredients cooking methods and the pleasures of eating It will delight and fascinate anyone who has ever cooked savored or wondered about food by Harold McGee

Books descriptionDetails
On Food and Cooking: The Science and Lore of the Kitchen
Title:On Food and Cooking: The Science and Lore of the Kitchen
Format Type:eBook PDF / e-Pub
Rating:
Author:
Published:
ISBN:0684800012
ISBN 13:
Number of Pages:896
Category:Food, Cooking, Cookbooks, Non fiction, Science, Reference
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, The Curious Cook: More Kitchen Science and Lore, Cabinet 23: Fruits And Vegetables (Cabinet), Six Micmac Stories, Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon, Umami: The Fifth Taste, On Food and Cooking: The Science and Lore of the Kitchen, , , Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Umami is described as a pleasant savory taste imparted by glutamate a type of amino acid which occurs naturally in many foods including meat fish vegetables and dairy products As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors most people don t recognize umami when they encounter it but it plays an important role in making food taste delicious Umami is considered the fifth taste in addition to sweet sour salty and bitter br In Umami ten of today s most renowned chefs explain how they discovered this fifth taste and the ways in which it has had an impact on their cooking Two of the chefs are Japanese Nobu and Murata but the others come from around the world the U S Anthony and Kinch the U K Blumenthal and Cursan France Bourdas and Nagae and Peru Martinez and Schiaffiano Despite their diverse backgrounds and locations however they all have in common an understanding and appreciation of umami and the unique ways in which they re able to use it to maximize the exquisite flavors of their culinary creations br For each of the eight main contributors there s a two page color spread featuring a personal essay about umami and photos of the chef and his restaurant Then the chef presents four recipes that showcase the fabulous umami rich dishes that have earned his establishment its Michelin star s The recipes incorporate fresh local ingredients and use no butter or oil so they are healthy as well as sublimely delicious br An additional section of the book showcases pastry as two of today s leading pastry chefs weigh in on how umami plays a role in their baking Recipes for both savory and sweet treats are included The book also includes information about the history and science of umami written by two leading experts on the subject John Prescott Ph D of Taste Matters Research and Consulting and Ole Mouritsen Ph D of the University of Southern Denmark and author of Seaweeds and Sushi Food for the Eye the Body and the Soul br The gorgeous photos throughout are by Akira Saito the photographer for Edomae Sushi published by Kodansha in, These six Mi kmaq stories are great tales brilliantly retold by Ruth Whitehead They have their roots firmly planted in the collective life of a people who had made Nova Scotia their home for centuries before the arrival of the Europeans They offer us a rare and valuable insight into the powerful relationship between the Mi kmaq and the often surprising world in which they lived, Guru to a new generation of chefs from Chicago to Copenhagen Spain s Ferran Adria has been featured on Time magazine s list of the most influential people of our times and touted by the press as an alchemist and a genius His restaurant El Bulli was ranked first on Restaurant Magazine s Top list in and and has retained this title in Considered food s preeminent futurist a mad Catalonian scientist and the godfather of culinary foam and other gastronomic advances the Alicia Foundation distills Adria s culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf br br br br A dictionary of present day cooking strong Modern Gastronomy A to Z strong puts equal emphasis on the nature of ingredients their reactions and the processes they undergo to create the final product You can quickly look up and find in plain language everything you need to know about the science of cooking and the art of combining flavors and textures br br br br The first English translation of the bestselling em Lexico Cientifico Gastronomico em this book s lexical format provides for each ingredient or term a definition the ingredient s source and suggestions for its use A scientific exploration of the possibilities of food this much anticipated book includes a foreword by Harold McGee author of em On Food amp Cooking em and contributor to em Nature New York Times Fine Cooking em and em Physics Today em It is this rigorous scientific viewpoint that sets the book apart enabling you to develop processes tastes and textures that give your new products a competitive edge br br br br, The Curious Cook the follow up to the award winning On Food and Cooking which was called a minor masterpiece by time magazine continues to translate into plain English for home cooks what scientists have discovered about food Harold McGee puts to rest countless time honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce how you can retain the green in salads guacamole and pesto and how to keep tender meats from becoming tough when braising as well as the relation of certain foods to heart disease cancer and Alzheimer s disease Filled with literary and historical anecdotes and packed with fascinating scientific lore The Curious Cook is a must for every kitchen library